炸制方式对糖醋脆皮鱼品质及风味的影响  

The influence of frying methods on the quality and flavor of sweet and sour crispy fish

作　　者：陈丽兰[1] 袁灿 范海英 乔明锋[2] 易宇文[2] 王卫 CHEN Li-lan;YUAN Can;FAN Hai-ying;QIAO Ming-feng;YI Yu-wen;WANG Wei(Sichuan Tourism University,Chengdu 610100,Sichuan,China;Cuisine Science Key Laboratory of Sichuan Province,Chengdu 610100,Sichuan,China;Meat Processing Key Laboratory of Sichuan Province,Chengdu 610100,Sichuan,China)

机构地区：[1]四川旅游学院,四川成都610100 [2]烹饪科学四川省高等学校重点实验室,四川成都610100 [3]肉类加工四川省重点实验室,四川成都610100

出　　处：《粮食与油脂》2024年第5期60-63,146,共5页Cereals & Oils

基　　金：四川省科技厅计划资助项目(2023ZYD0079);肉类加工四川省重点实验室科研项目(22-R-08,23-R-04);川菜工业化四川省高等学校工程研究中心科研项目(GCZX22-09)。

摘　　要：以面包糠代替水淀粉,采用空气油炸部分代替传统油炸,研究炸制方式对糖醋脆皮鱼感官评分、质构特性、色差和理化指标及挥发性风味物质的影响。结果表明:空气油炸可有效降低糖醋脆皮鱼的脂肪含量。选择佳仙面包糠,糖醋脆皮鱼在感官评分、L^(*)值、硬度、咀嚼性指标中表现出良好的食用品质;在糖醋脆皮鱼中共检测出33种香气化合物,包括7种醛类、7种酯类、5种酮类、5种醇类、4种杂环类、5种其他类物质。Using bread bran instead of water starch and air frying partial instead of traditional frying,the effects of frying methods on sensory score,texture properties,color difference,physicochemical indexes and volatile flavor substances of sweet and sour crispy fish were studied.The results showed that air frying could effectively reduce the fat content of sweet and sour crispy fish.Using Jiaxian bread bran,sweet and sour crispy fish showed good edible quality in indicators of sensory score,L^(*)value,hardness,and chewiness.A total of 33 aroma compounds were detected in the sweet and sour crispy fish,including 7 aldehydes,7 esters,5 ketones,5 alcohols,4 heterocycles,and 5 other substances.

关 键 词：糖醋脆皮鱼 面包糠 空气油炸 品质 风味 

分 类 号：TS201.2[轻工技术与工程—食品科学]